Pumpkin and White Bean Soup - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Enjoy a hearty Pumpkin and White Bean Soup perfect for autumn, packed with pumpkin and beans, freezer-friendly, and great after a brisk walk.
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Ingredients
- 2 ½ lbs. pumpkin, peeled and cut into 3-in. chunks
- Olive oil as needed
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 5 carrots, sliced
- 2 ribs celery, diced
- 6 cloves garlic
- 1 Spanish (sweet) onion, chopped
- 10 cups chicken stock
- ½ teaspoon fresh sage
- ½ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup cream sherry
- ½ cup grated Parmigiano-Reggiano cheese — plus additional for garnish
- 2 cups cooked cannellini beans
- ¼ cup fresh basil, torn
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